Applied Biological Chemistry
- 제35권4호
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- Pages.232-236
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- 1992
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
대두의 처리방법에 따른 일반성분과 효소활성변화
Changes of chemical composition and enzyme activity of soybean by processing method
- Kim, Nam-Dae (Department of Agricultural Chemistry, Kon-Kuk University) ;
- Choi, Soon-Gon (Department of Agricultural Chemistry, Kon-Kuk University) ;
- Joo, Hyun-Kyu (Department of Agricultural Chemistry, Kon-Kuk University)
- 발행 : 1992.08.30
초록
생대두를 이용한 발효장류의 개발을 위한 기초조사로서 대두의 처리조건을 찾고저 처리방법 [생콩(A), 수침탈각(B), 건열처리(C) 및 습열처리(D)]을 달리한 대두의 일반성분과 효소활성변화를 검토하였다. 그 결과 일반성분 중 수분함량은 A, D구가 B, C구 보다
In order to manufacture of soy paste, Changes of chemical composition and enzyme activity of soybean by different processing method were investigated. The results are summarized as follows: Changes of chemical compositions were; Raw(A) and soaked(B) soybeans contain about 2% of more crude fat than roasted(C) and steamed(D) soybeans, roasted and steamed soybeans contain